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Today's Smoked Turkey and Venison Smokies (first try at pictures)

post #1 of 8
Thread Starter 

Hello all,

 

    I tried my hand at a brined and smoked turkey. I started last night with a simple brine. In the smoker about noon and done about

5:00 ish. I was making smokies and the bird hit 172 degrees before I noticed. I still let it rest foiled and toweled for about an hour. I used hickory with just a little apple mixed in. It has a nice little smoke ring but it doesn't show up too well in the pictures. The bird was still pretty moist, smelled great and tasted good as well. The extra's I'm going to serve Thursday with my regular roasted 18# bird. 

The smokies (this years deer) need smoked tommorrow and will be snack for Thursday. Now lets try the load up pictures.smoked_food 005.jpgsmoked_food 007.jpgsmoked_food 010.jpgsmoked_food 013.jpgsmoked_food 014.jpgsmoked_food 016.jpgsmoked_food 008.jpg

        

                             Happy Thanksgiving Week

                                                   Jdr1963

post #2 of 8

Nice job!!!

post #3 of 8

beautiful color on that bird.  I can definitely see the smoke ring. Looks real nice

post #4 of 8

Oh Yeah, Very nice color on the buzzard!  PDT_Armataz_01_34.gif

post #5 of 8

I dunno what I want more, the turkey or the smokies....if I had to choose, I'd choose both!  Great job

post #6 of 8

Those both look great. What is the recipe for the smokies

post #7 of 8
Thread Starter 

smoked_food 017.jpgScarbelly,

 

   They are in the smoker right now. I tried a major change in the recipe this time as a trial. A reduction of alot of salt after something Bear helped me out on.

As soon as I know which variety tastes better I'll post the recipe. I tried all beef ones as well but those will need smoked tommorrow as I can't put them all in at one time.

Who would have thought a MES 30 wouldn't seem small so soon.  I'll get back to you tommorrow with results.

 

                        Jdr1963

post #8 of 8

icon_cool.gif

Youer bird ios awesome and I bet it will taste as good as it looks. Now for the sausage I really like them too. So whats on them and all the good secrets that you want to share with us

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